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(Family Features) - There's nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising - also known as pot roasting - are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

The Featured Cuts

"Pot roasts from the chuck and round benefit from braising, a moist heat cooking method that softens the strong muscle fibers of less tender cuts," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein. Plus, cuts from the round and the chuck shoulder pot roast meet the government guidelines for lean."

Three Easy Steps

Step 1: Remove beef pot roast from refrigerator and slowly brown on all sides in a small amount of oil in heavy pan over medium heat. Pour off drippings. Season beef with herbs or spices, as desired.

Step 2: Add small amount (1/2 to 2 cups) of liquid, such as broth, wine, beer, juice or water, to pan.

Step 3: Cover tightly and simmer gently over low heat on top of the range, or in a preheated 325ºF oven, until beef is fork-tender, from 2 to 3-1/4 hours, depending on weight and thickness of the roast.

Pot Roast Video

Take the mystery our of making pot roast with this helpful how-to video. It's easier than you think to make a delicious roast even grandma would be proud of. Click on image to view video.

Preparation

Season roast with salt. Add broth and cider; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.

Heat oven to 375°F. Brush cut sides of squash halves with remaining 2 teaspoons oil. Place squash, cut sides down, on metal baking sheet. Bake 45 to 55 minutes or until fork-tender. Cool slightly. Scoop squash flesh into large bowl; discard shells or use for serving, if desired. Mash squash with back of spoon or fork until almost smooth. Season with salt and pepper, as desired; keep warm.

Total Time

Serves

(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.

The Featured Cut

"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."Three Easy Steps

Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.

Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.

Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.